Sourdough Banana Pancakes
Submitted by srice
Tangy sourdough banana pancakes with buttermilk and yogurt, topped with sliced bananas. Skip the syrup and let the sweet-sour contrast shine with just a pat of butter.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThese aren’t your average Saturday morning flapjacks.
A blend of buttermilk, yogurt, and pancake mix gives you a tangy batter with real depth, then you lay thin banana slices right on top before flipping.
The bananas caramelize on the griddle, turning golden and slightly sticky while the edges of each pancake go crisp.
Here’s the move: skip the maple syrup entirely. A pat of butter is all you need. The natural tang from the buttermilk and yogurt plays off the banana sweetness in a way syrup would just drown out.
Pro Tips
- Adjust batter thickness by adding more or less buttermilk and skim milk. Thinner batter makes crispier, crepe-style pancakes.
- Slice bananas paper-thin so they cook through when you flip. Thick slices stay raw in the center.
- Medium heat is your friend here. Too hot and the bananas burn before the pancake cooks through.
Ingredients
Directions
Mix the above with equal amounts of buttermilk and skim milk, with the total amount determined by desired thinness or thickness of mix.
As it is ladled out, in pan or griddle, apply thinly sliced bananas on uncooked side.
Turn when needed to brown other side.
Do not use syrup, only margarine or butter, as the somewhat sour taste is desired.
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